Ingredients:
For the mince:
500 g minced meat
1 medium onion - grated or finely chopped
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
½ tablespoon salt, if mince is not salted
1 tablespoon parsley, finely chopped
100 ml. water or beer
For the filling:
1-2 medium potatoes
2 medium tomatoes or 3-4 canned
2 medium onions
1-2 green peppers
1 tablespoon vegetable seasoning (or ¼ teaspoon salt)
½ cup water
Pinch of grounded black pepper
For the Topping:
330 ml. tomato juice (canned)
100 g cheese, grated for sprinkling
4-5 eggs
Pinch of vegetable seasoning (or salt)
2 tablespoons olive oil
1 tablespoon parsley, for sprinkling
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Preparation:
Mix minced meat with grated onions and spices and mix for about 5-6 minutes, gradually adding water or beer.
Spread onto the bottom of the appropriate baking pan without oiling the pan and leave in refrigerator for about 30 minutes.
Preheat oven to 200 C (400 F).Meanwhile, slice the potatoes into thin slices, so they will not remain uncooked and slice the vegetables also.
Arrange alternately on the spread mince: potato, onion, tomato, pepper slices.
Chop the remaining vegetables and add them to kebabs too. Add ½ cup water.
Sprinkle with vegetable seasoning (or salt) and a pinch of grounded black pepper, optionally cover with cooking foil and roast in a preheated to 400 F (200 C) oven for about 15-20 minutes.
In about 20 minutes, remove foil and pour tomato juice.
Sprinkle with grated cheese.
Break 4-5 eggs on the top (or beat them with ½ cup yogurt and spread over the kebap).
Sprinkle with a pinch of vegetable seasoning and olive oil and roast for another 20-25 minutes or until liquid evaporates.
Remove and sprinkle with parsley.
Serve garnished up to your taste.
For step by step pictures: http://angellovescooking.blogspot.com/2010/12/tepsi-kebabi.html
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